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Spinach-Sorrel Soup

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Spinach-Sorrel Soup

Adapted from Vegetable Soups from Deborah Madison’s Kitchen 

2 tablespoons butter, plus extra butter for the croutons

2 medium leeks,white part only, chopped (scant 2 cups)

2 small potatoes, peeled ,quartered, and thinly sliced (1 scant cup)

1  garlic clove, slivered

2  bunches spinach, stems removed and leaves washed and chopped, or 4 cups chard or beet greens

1  or 2 cups sorrel, slivered

2  tablespoons each chopped parsley and chives

Sea salt and freshly ground pepper

6 cups water,vegetable stock or chicken stock

Fresh lemon juice to taste

1  cup small bread cubes

2  tablespoons butter

1⁄4 cup cream

Melt butter in soup pot over medium heat; add leek, potatoes and garlic. Cook for several minutes, then add greens and herbs; season with about a teaspoon of salt. Add the liquid, stir and bring to a boil. Turn down heat and simmer, partially covered, about 20 minutes (until the potatoes are tender).

Purée the soup, add a squeeze of lemon and adjust salt and pepper to taste.

In a skillet, melt butter over medium-low heat. Toss in bread cubes and cook until crisp and golden.

Divide soup among bowls, swirl in cream and top with croutons.

Recipe Note: If you can’t find sorrel, substitute another type of green and add extra lemon juice to mimic sorrel’s tang.

Deborah Madison is a writer, cook and food activist with Slow Food. 

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